Spring is here, and we’re getting more and more beautiful days (between thunderstorms), and that means more opportunities for one of my favorite things, grilling out. Personally, I think everything just tastes better on the grill, don’t you? So today, I’m going to share my favorite recipes so you can wow your friends and family with a fresh, colorful, unique and NUTRITIOUS meal at your next cook out.

Main Dish: Cilantro Lime Chicken

INGREDIENTS:

4 chicken breasts, or 8-10 chicken tenderloins

1 lime, cut into wedges

2 tablespoons coarsely chopped walnuts

2 medium garlic cloves

1.5 cups fresh cilantro

1/2 teaspoon salt

1/4 black pepper

1/4 cup extra virgin olive oil

PREPARATION INSTRUCTIONS:

1. To make the marinade: In a food processor, finely chop walnuts and garlic. Add cilantro, salt and pepper and process until finally chopped. With the motor running, slowly add the oil to create a smooth puree.

2. Place the chicken in a large Ziploc bag and add the marinade. Press the air out of the bag and seal, turning the bag to evenly distribute the marinade. Let the marinate sit in the refrigerator for at least 2 hours.

3. Remove the chicken from the bag and grill over direct high heat until the meat is cooked to your liking. Serve and enjoy!

On the grill, all the ingredients combine to make a mouth-watering aroma.

I like to squeeze fresh lime juice on top and garnish with the wedge just before serving.

3. Cut the sweet potatoes into 1/2-inch pieces and put them into a large bowl.

4. Place the grilled peppers in a small bowl and cover with plastic wrap to trap the steam. Set aside for about five minutes, then remove the peppers from the bowl and peel away charred skins (They should peel fall right off if they’ve steam long enough.). Cut off the tops and remove the seeds and chop into 1/2-inch pieces.

5. Combine all the salad fixings into a serving bowl and pour the dressing on top, mixing well. Serve warm or at room temperature.

The sweet potatoes are done when they are fork tender, and the bell peppers are done when they are blackened and blistered all over.

So colorful and tasty! The cumin gives this dish a unique kick.

Side Dish Option 2: Grilled Rosemary Potatoes

If you’re not a big sweet potato fan, or the salad just seems like to much work for you, here’s another great side dish option you can whip up on the grill.

INGREDIENTS:

2 pounds new potatoes, quartered

2 tablespoons extra virgin olive oil

2 teaspoons minced fresh rosemary

1/2 teaspoon salt

1/2 teaspoon black pepper

PREPARATION INSTRUCTIONS:

1. In a medium bowl, combine all ingredients and stir to coat the potatoes.

2. Grill over direct medium heat until tender and browned on all sides, 15-20 minutes, turning occasionally. Garnish with a little fresh rosemary if you wish, serve and enjoy!

I recommend using a grill basket for this dish. If you don’t have one, it’s a cheap investment and perfect for cooking loose veggies on the grill.

Look what I had for supper last night!

Such a delicious, light and refreshing meal!

Do you have a go-to grill recipe to share? I would love to give it a try! Actually, what I mean is I would like to have my husband give it a try, as I don’t even know how to turn our grill on (But I make an amazing assistant!)! The boy has mad grilling skilz, which is one of the reasons I married him! He makes a grilled bananas foster that will “make your tongue slap your brain,” as he would say. I’ll share his recipe soon so you can wow your dinner guests with this dessert and by serving them a complete meal cooked on the grill.

Let me know how it goes when you try these recipes. Happy Grilling, and Happy Spring!